Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach," the stomach is integral to the dish and is not like a typical sausage casing. Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan fried or roasted in the oven, it becomes crispy. It is like a sausage, and is also similar to the Scottish haggis. Saumagen consists of potatoes, carrots and pork, usually spiced with onion...
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Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach," the stomach is integral to the dish and is not like a typical sausage casing. Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan fried or roasted in the oven, it becomes crispy. It is like a sausage, and is also similar to the Scottish haggis. Saumagen consists of potatoes, carrots and pork, usually spiced with onions, marjoram, nutmeg and white pepper, in addition to which, various recipes also mention cloves, coriander, thyme, garlic, bay leaf, cardamom, basil, caraway, allspice, and parsley. Sometimes beef is used as well. The larger ingredients are diced finely. After that, the saumagen is cooked in hot water and either served directly with sauerkraut and mashed potatoes or stored in the refrigerator for later use. To warm it again, the saumagen is cut into slices approximately 1 - 2 centimeters thick, which are then fried in an open pan. The typical...
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